why make this recipe
Mini Pecan Pie Cheesecakes are a delightful treat that combines two beloved desserts into one. The rich, creamy cheesecake pairs perfectly with the sweet, sticky pecan pie topping, making each bite a wonderful experience. They are easy to make and are perfect for parties, holidays, or just a sweet craving. Plus, their bite-sized nature makes them fun and manageable!
how to make Mini Pecan Pie Cheesecakes
Ingredients :
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Pecan Pie Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups pecans, chopped
Optional Garnish:
- Whipped cream
- Whole pecans
- Caramel drizzle
Directions :
- Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners or silicone cups. Lightly grease the liners if using them.
- In a medium bowl, combine graham cracker crumbs and 1/4 cup of granulated sugar. Add 1/2 cup of melted unsalted butter and mix until the mixture looks like wet sand.
- Spoon the crust mixture evenly into the muffin cups and press firmly into each base. Bake for 5 to 7 minutes until set. Remove and let cool slightly.
- In a mixing bowl, beat the softened cream cheese until smooth. Blend in 1/2 cup of granulated sugar until well combined.
- Add the eggs one at a time, mixing on low speed. Then incorporate the vanilla extract and sour cream until creamy.
- Spoon the cheesecake filling into the muffin cups, filling each about 3/4 full. Smooth the tops with a spatula.
- Bake in the preheated oven for 18 to 20 minutes or until the edges are set and the centers are slightly jiggly. Allow to cool in the pan for 10 minutes.
- In a small saucepan or microwave-safe bowl, melt 1/2 cup of unsalted butter. Stir in brown sugar and light corn syrup until blended. Beat in eggs and vanilla extract until smooth. Fold in chopped pecans.
- Spoon the pecan topping evenly over each baked cheesecake, gently spreading to cover the surfaces.
- Return the muffin tin to the oven and bake for an additional 7 to 10 minutes, or until the topping is set and slightly bubbling. Keep an eye on them to prevent overbaking.
- Remove the pan from the oven and let it cool on a wire rack for 20 to 30 minutes. Transfer the cheesecakes to the refrigerator and chill for at least 2 hours before serving.
- Before serving, garnish each mini cheesecake with a dollop of whipped cream, a whole pecan, and a drizzle of caramel. Dust lightly with powdered sugar if desired.
how to serve Mini Pecan Pie Cheesecakes
These mini cheesecakes are best served chilled. Arrange them on a platter and add the garnishes right before serving for an appealing presentation. They make a great dessert for gatherings and can be paired with a cup of coffee or tea.
how to store Mini Pecan Pie Cheesecakes
To store the Mini Pecan Pie Cheesecakes, cover them tightly with plastic wrap or place them in an airtight container. They can be kept in the refrigerator for up to 5 days. If you need to store them for longer, consider freezing them. Just make sure to thaw them in the refrigerator before serving.
tips to make Mini Pecan Pie Cheesecakes
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth filling.
- Don’t Overmix: When adding the eggs, mix on low speed to avoid incorporating too much air, which can cause cracks.
- Watch the Baking Time: Every oven is different. Keep an eye on the cheesecakes to ensure they don’t overbake.
variation
You can experiment by adding chocolate chips to the cheesecake filling or using different nuts like walnuts for the topping. Additionally, you can swap the graham cracker crust for an Oreo crust for a fun twist!
FAQs
Can I make these cheesecakes ahead of time?
Yes, you can prepare them a day in advance. Just make sure to refrigerate them until you are ready to serve.
What can I use instead of pecans?
You can use walnuts or even almonds as a substitute if you prefer a different nut flavor.
Can I skip the garnish?
Absolutely! The cheesecakes are delicious on their own, but the garnish adds extra flavor and presentation.
Mini Pecan Pie Cheesecakes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes that combine the rich flavors of cheesecake with sweet pecan pie topping, perfect for parties and sweet cravings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups pecans, chopped
- Whipped cream (optional garnish)
- Whole pecans (optional garnish)
- Caramel drizzle (optional garnish)
Instructions
- Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners or silicone cups and lightly grease if needed.
- Combine graham cracker crumbs and 1/4 cup of sugar in a medium bowl, then mix in 1/2 cup of melted butter until it resembles wet sand.
- Spoon the crust mixture into the muffin cups and press firmly. Bake for 5 to 7 minutes until set, then remove and let cool.
- In a mixing bowl, beat softened cream cheese until smooth. Blend in 1/2 cup sugar until combined.
- Add eggs one at a time mixing on low speed, then add vanilla extract and sour cream until creamy.
- Spoon cheesecake filling into muffin cups, filling each about 3/4 full. Smooth the tops with a spatula.
- Bake for 18 to 20 minutes until edges are set and centers slightly jiggle, then cool in pan for 10 minutes.
- Melt 1/2 cup butter in a small saucepan. Stir in brown sugar and corn syrup, then beat in eggs and vanilla until smooth. Fold in chopped pecans.
- Spoon pecan topping over each baked cheesecake, spreading to cover.
- Return to oven and bake for an additional 7 to 10 minutes until topping is set and slightly bubbling.
- Cool on a wire rack for 20 to 30 minutes, then refrigerate for at least 2 hours before serving.
- Before serving, garnish with whipped cream, a whole pecan, and caramel drizzle.
Notes
Serve chilled for best flavor. Store tightly covered in refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
